[Hygienic support of parameters of the technological process of producing new canned children's and dietetic food].

Some technological methods employed in the production of new canned foods prepared with chicken meat and intended for 5-7 month old infants were investigated. Biological experiments established the limits for the thermal optimum of sterilization within the range of 125-130 degrees for the new canned goods of the type "Kroshka". Furthermore, the most marked loss of the proteinic value of the canned goods with the use of modified starches--the jellyfying potato and the corn phosphatethan by employing native starches as a structural stabilizer, was ascertained. The need for hygienic evaluation of the technological methods in developing new baby and dietic foods is stressed.